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Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings w...

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Autores principales: Feng, Zhibiao, Li, Lele, Wang, Qiannan, Wu, Guangxin, Liu, Chunhong, Jiang, Bin, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429285/
https://www.ncbi.nlm.nih.gov/pubmed/30857155
http://dx.doi.org/10.3390/ijms20051184
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author Feng, Zhibiao
Li, Lele
Wang, Qiannan
Wu, Guangxin
Liu, Chunhong
Jiang, Bin
Xu, Jing
author_facet Feng, Zhibiao
Li, Lele
Wang, Qiannan
Wu, Guangxin
Liu, Chunhong
Jiang, Bin
Xu, Jing
author_sort Feng, Zhibiao
collection PubMed
description Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.
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spelling pubmed-64292852019-04-10 Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat Feng, Zhibiao Li, Lele Wang, Qiannan Wu, Guangxin Liu, Chunhong Jiang, Bin Xu, Jing Int J Mol Sci Article Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat. MDPI 2019-03-08 /pmc/articles/PMC6429285/ /pubmed/30857155 http://dx.doi.org/10.3390/ijms20051184 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Feng, Zhibiao
Li, Lele
Wang, Qiannan
Wu, Guangxin
Liu, Chunhong
Jiang, Bin
Xu, Jing
Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
title Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
title_full Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
title_fullStr Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
title_full_unstemmed Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
title_short Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
title_sort effect of antioxidant and antimicrobial coating based on whey protein nanofibrils with tio(2) nanotubes on the quality and shelf life of chilled meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429285/
https://www.ncbi.nlm.nih.gov/pubmed/30857155
http://dx.doi.org/10.3390/ijms20051184
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